Spicy mushroom & broccoli noodles
Prep
10 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This is my go to weeknight dinner when I need something delicious on the table in twenty minutes flat. Packed with umami rich mushrooms and vibrant broccoli, it's a speedy stir through noodles that feels way more indulgent than it actually is. The beauty of this dish is that it uses just one pan and a handful of pantry staples, so there's minimal fuss and maximum flavor. Broccoli is absolutely loaded with vitamin C and fiber, making this feel like proper comfort food that's actually doing your body good. The sesame oil and hoisin give it that restaurant quality depth, while the chilli keeps things exciting. Trust me, once you make this, you'll be rotating it into your regular dinner lineup.
Ella x
Ingredients
- 11 low-salt vegetable stock cube
- 12 nests medium egg noodles
- 1 smallhead broccoli broken into florets
- 1 tbspsesame oil plus extra to serve
- 250 gpack shiitake or chestnut mushroom thickly sliced
- 11 fat garlic clove finely chopped
- ½ tspchilli flakes or crumble one dried chilli into pieces
- 14 spring onions thinly sliced
- 2 tbsphoisin sauce
- 1 handfulroasted cashew nuts
Detail level
Instructions
- 1
Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
- 2
Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.
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